This lemon blueberry bread is flavorful and dense yet moist and super quick to prepare! Drizzled with a sweet and sticky sugary glaze and bursting with blueberries, it's the perfect dessert!

Let me first preface this post by saying I hate lemon flavored desserts, yet I loved this bread! Maybe my tastes are changing or maybe this lemon blueberry bread is just that dang good? Either way I highly recommend you try this one!

So now you're probably wondering why I bothered making this bread if I hate lemon desserts. Are lemon desserts super hip right now? Do I have the inside scoop on a lemon dessert movement that is sweeping across the food blog world? Did a Kardashian mention a lemon and now it's trending? Why?! Why is she doing it?!

It's really not too complicated. We celebrated Easter with Andrew's family and part of the celebration included his grandfather's birthday, whose favorite desserts are lemon and blueberry based. So I hit up the always trusty Pinterest and this recipe was one of the first ones that popped up and I knew it would be perfect!

And so I baked a lemon blueberry bread. And I'm not mad about it because it was really easy to make, it was delicious, and I now have a new, unique dessert to add to my repertoire! (And a newfound respect for lemon desserts!) So let's get started on the recipe before I start another sentence with "and" 😛

LEMON BLUEBERRY BREAD

before we start, HOW DO I CHOOSE FRESH lemons and blueberries?

Lemons:
- The skin should be clear and free of blemishes. Choose fruit that has a smooth, evenly firm, finely textured peel rather than a thick, heavily dimpled peel. This will ensure you get more fruit and juice!
- Avoid fruits with soft, tender spots and wrinkled skin.
- Pick the heaviest fruits as they’ll have the most juice.
- Choose the fruits with the strongest, sweetest smell.
Blueberries:
- Choose blueberries that are firm, dry, and plump.
- Choose blueberries with smooth skin that is deep purple in color and almost silvery in appearance.
- Avoid blueberries that look soft or shriveled or any containers that show signs of juice stains, which may be a sign of bruising.

And HOW DO I STORE lemons and blueberries UNTIL I need them?

Lemons:
- Citrus fruit can be stored either on the countertop in a fruit bowl or in the refrigerator. If you’re going to be eating them within a week, then the countertop is ideal because room temperature fruits will have a stronger flavor. However, if you’re wanting to store them for later, then store them loose in the crisper drawer for up to 2-3 weeks.
- Do not store sealed in a plastic bag or loose on refrigerator shelves, as both will promote ripening.
Blueberries:
- Refrigerate in the original container or in a paper towel lined bowl for up to 10 days.
- Do not store in the crisper drawer, as you want air circulation to prevent molding.
- Do not wash before storing. Excess moisture will promote molding.

Tip: You can find more tips on seasonal produce selection and storage, plus tons of recipes from fellow food bloggers in my Monthly Seasonal Produce Guides!

GREAT! NOW HOW TO DO I make the bread?

To begin this beautiful, blueberry-bursting bread, preheat your oven to 350 degrees and grease a 9x5 loaf pan with butter. In a medium bowl, whisk together 1 ½ C all-purpose flour, 1 teaspoon baking powder, and 1 teaspoon salt and set aside.

In a separate bowl, add ⅓ C unsalted, melted butter, 1 C sugar, 2 eggs, ½ teaspoon vanilla extract, 2 teaspoon fresh grated lemon zest, and 2 tablespoon fresh lemon juice. Mix with an electric mixer.

Next, slowly alternate adding in the flour mixture and ½ C of milk in two separate batches (ie slowly add in some flour, then some milk, then more flour, then more milk). Stop mixing once just combined.

Rinse off 1 C of fresh blueberries and toss with 1 tablespoon of flour. This step will help prevent the blueberries from sinking to the bottom of your bread during baking. Add the blueberries to the batter and gently fold in.

Pour the batter into the prepared pan and bake for 55-65 minutes or until a toothpick comes out clean. Cool in the pan for 30 minutes then remove and place on a wire cooling rack over top of a baking sheet or your kitchen sink.

Prepare your glaze by mixing 2 tablespoon unsalted, melted butter, ½ C powdered sugar, 2 tablespoon lemon juice, and ½ teaspoon vanilla. Pour the glaze over the loaf and allow to set for a few minutes.

Garnish with a little extra lemon zest and some blueberries and enjoy! If you want to prepare the bread ahead of time, simply store it in some plastic wrap, then glaze it the day of serving!If you're looking for more lemon desserts try these Lemon and Berry Cheesecake Puffs! Or, for a lower calorie blueberry dessert option check out these Skinny Blueberry Banana Muffins under The Cuts recipes (Only 108 calories per muffin!)

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**Recipe from Glorious Treats

What do you think? Did this recipe make the cut for you or did it crumble? What would you do differently? Leave a comment below! 🙂

Lemon Blueberry Bread

before we start, HOW DO I CHOOSE FRESH lemons and blueberries?

And HOW DO I STORE lemons and blueberries UNTIL I need them?

GREAT! NOW HOW TO DO I make the bread?

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